Time 1h30m Yield 8-12 serving(s) Number Of Ingredients 12 Steps:
In a skillet over medium heat, brown sausage; drain. Add green pepper and onion; saute until tender. Drain. Add remaining ingredients; mix well. Pour into greased 9x13 baking dish. Cover and bake at 350* for 1 hour. Uncover and bake 20-30 minutes longer or until bubbly.
Time 50m Yield 6 Number Of Ingredients 10 Steps:
Gather the ingredients. In a large skillet, melt the butter over medium heat. Add onion and garlic; sauté and stir until tender, about 5 minutes. Add jalapeño pepper, if using, and green bell pepper; cook another 3 to 4 minutes. Add the sausages to the skillet and cook until slightly browned, turning the sausages occasionally so they cook evenly. Add the baked beans, tomatoes, ketchup, and mustard to the skillet and bring to a boil. Reduce the heat to low so the food is just simmering and cook, uncovered, stirring frequently, until slightly thickened, about 15 to 20 minutes. Serve immediately. Enjoy!
Time 2h30m Yield 8-10 servings Number Of Ingredients 15 Steps:
Place the beans in a large bowl with water, using your hand swirl the beans around to rinse them and discard any small stones or beans that look brown. Drain the beans in a colander, rinse and refill the bowl with beans and a generous amount of water (at least 2-3 inches above the beans) and let soak overnight or for at least 6 hours. Drain the beans, rinse well and place in a Dutch oven or large pot. Add 7 cups water, 5 of the sage leaves, the tomato halves and bring to a boil uncovered over med-high heat. Reduce heat to a gentle simmer and cook uncovered until the beans are tender 1 1/2 - 2 hours, be sure to test for doneness. Drain and reserve the beans, discard the sage and tomato halves. In a large sauce pan, heat oil over medium heat. Add garlic, 5 remaining sage leaves, onions, carrots, celery, red pepper flakes and saute for 8-10 minutes until the ingredients are soft and translucent. Stir in the cooked beans and crushed tomatoes. Add the salt, pepper and the chicken stock. Stir together and simmer gently, when all ingredients are combined and warmed, stir in the mascarpone cheese until melted and evenly folded into the tomato and bean mixture. Add salt and pepper to taste. Cover saucepan to keep warm and turn off heat until ready to serve. Cook the sausage by braising or grilling. Once the sausages are cooked, transfer them to a cutting board and cut into halves or thirds. Transfer the warm beans to individual bowls and arrange sausage pieces on top. Garnish with a sprig of fresh sage.
- To Serve 4-5, prepare the same recipe with 1 package of Johnsonville Italian sausage.
- mascarpone cheese is a mild flavored, creamy Italian cheese and can be found in the specialty cheese section of most grocery stores.
Time 1h35m Yield 16 servings. Number Of Ingredients 12 Steps:
In a large skillet, cook and crumble sausage over medium heat until no longer pink; drain. Add green pepper and onion; saute until tender. Drain. Add remaining ingredients., Pour into a greased 13x9-in. baking dish. Cover and bake at 325° for 1 hour. Uncover; bake 20-30 minutes longer or until bubbly.
Time 6h30m Yield About 12 cups Number Of Ingredients 16 Steps:
In a large bowl, cover beans in water and soak for at least 4 hours or overnight. (Water should cover beans by at least an inch.) In a large, heavy pot, brown sausage in 1 tablespoon of oil until slightly crisp. Add remaining oil, then the garlic and onions. Sauté over medium heat until onions become transparent and limp. Add celery and bell pepper and sauté for 5 minutes. Pour soaked beans and water into the pot and bring to a simmer. Add black pepper, cayenne, salt and all herbs except parsley. Cook until beans are softened, about 11/2 to 2 hours. Taste and adjust seasonings. Fifteen minutes before serving, remove 1 cup of beans to a bowl and, using a fork, mash them and stir back into the pot to enhance the creamy texture of the dish. Add parsley and green onions. Simmer about 15 minutes, taste and adjust seasoning, and add up to 1 cup more water if beans seem too thick. Remove bay leaves. Serve over white long-grain rice.
Time 1h Yield 6 Number Of Ingredients 12 Steps:
Heat olive oil in a large heavy skillet over medium high heat. Cook sausage until browned on all sides. Remove sausage from pan, and set aside. Pour in 1 bottle of beer to deglaze the pan, scraping up any blackened bits from the bottom. Place the red peppers, green peppers, onions and garlic in the pan. Stir in the remaining beer and the tomato paste. Season with oregano, cilantro, hot sauce, salt and pepper. Cover, and simmer until onions and peppers are tender. Slice the sausages into bite size pieces, and add to the peppers. Cover, and simmer until sausage is cooked through.
Time 11h30m Yield 8 Number Of Ingredients 12 Steps:
Pick over the dried beans, and soak them in water overnight. The next day, drain off the soaking water, and place the beans in a large pot or slow cooker. Cover with water, and stir in the dried garlic and onion, salt, bay leaf, sugar, cayenne pepper, celery seed, cumin, and crushed red pepper flakes. Push the ham hock down into the beans. Bring to a boil, reduce the heat, and simmer over low heat for 3 to 4 hours. Stir in the smoked sausage, simmer for 20 more minutes, and serve.
Time 35m Yield 1 1/2 cups, 4 serving(s) Number Of Ingredients 13 Steps:
Start the rice cooking: 1) Boil the water 2) Add 1 teaspoon chili powder and two teaspoons tomato paste and mix thoroughly 3) Add rice 4) Reduce heat to medium-low 5) Cover. The rice should be done in about 30 minutes. In a fry pan, add oil and set heat to medium-high. Add garlic and saute for 5 minutes. Add meat and cajun seasoning and salt and cook until the meat is mostly done. Add beans after rinsing them thoroughly. Mix 2 teaspoons tomato paste, 1 teaspoon bouillon, 1/2 cup water, and 1 tablespoon cornstarch together, then add to the meat mixture. Mix everything together very well in the fry pan and reduce heat to low, cover, and wait until the rice is done. Once the rice is finished, mix it together with the meat mixture and serve.
